There Ricotta And Chocolate Cake it’s a Sweet amazing based on fresh ricottaeggs, sugar and chocolate chips. There characteristic which makes it the Best Recipe is that it is not only done with very few ingredientsalone 15 minutes! His creamy consistency And soft that melts in your mouth, at times darkconquers at the first taste, making everyone exclaim: la better never tasted it!
You may have guessed that it is a ricotta and chocolate cake easy And fast. For the realization you can use the ricotta you preferit is important that it is well drained before using it. Same rule, you can choose the chocolate available : drops, pieces, leftovers that you find in the pantry. The only attention goes to moderate cookingso that that is formed crackled surface it’s a very creamy interior and tender to give you an idea similar to a Migliaccio; but more delicate and frothy when bitten. Indescribably good! Self Instead you want to make a ricotta and chocolate cake fluffy, I recommend making the classic ricotta cake, to which you can also add the drops. The ricotta and chocolate cake is excellent both at room temperature and cold. at any time of the day, for one breakfast energy, one snack delicious, but also a dessert end of the meal. Her beauty also makes her ideal for women more special occasions like a Sunday with family. Try it now and let me know if it’s not heavenly!
You like them Ricotta and chocolate cakes ? also try:
Ricotta and chocolate tart (made with a shortcrust pastry shell and filled with ricotta and creamy chocolate)
Ricotta and chocolate cake recipe
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes | 45 minutes | 1h |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 310 Kcal |
Ingredients
| Quantity for 6 people – 1 20cm baking tray |
|---|
|
How to make ricotta and chocolate cake
First of all, separate the yolks from the whites.
Then whip the egg whites until very stiff on one side with 1 tablespoon of sugar.
With the same dirty whisk, separately, whip the egg yolks with the rest of the sugar, sugar, vanilla and the finely grated peel of 1 orange.
You must obtain a light and frothy mixture, to which you will add the perfectly drained ricotta:
At this point, whip the ricotta and finally incorporate the starch.
Finally add the egg whites, this time mixing them with a spatula with slow movements from bottom to top, to avoid dismantling the mixture.
Then add the chocolate chips, leaving a teaspoon aside.
Mix the mixture of your ricotta and chocolate cake well and pour the mixture into a previously buttered and floured pan:
At this point add the teaspoon of drops scattered on the surface.
Finally, cook in a preheated static oven at 180° for about 45 minutes, or until the cake thickens and forms craquelé cracks on the surface and when tested with a toothpick it is dry.
Remove from the oven and leave to cool for at least 5 – 6 hours at room temperature on a wire rack.
Remember, the slice must be cold before cutting.
Finally dust with plenty of icing sugar!
Here it is ready Ricotta And Chocolate Cake
Look at that heavenly consistency: the cake with ricotta and chocolate super creamy!
storage
You can store at room temperature or in the fridge for about 3 days.
Also discover my entire collection of homemade cakes!
